Mutton Shammi Kebab



It’s weekend! and that means its time for some indulgence and these ahh so yummy, melt in the mouth kebabs are what my weekend dreams are made of. Super easy to make, though they take a bit of planning and effort and extra 20 minutes in the kitchen and I have the most soft kebabs made from scratch and no unnecessary additives. And I always make a big batch, to savor it for longer.

Prep Time: 15 Mins

Cooking Time: 30 mins
Recipe Level: Medium
Spice Level: Medium- High

Serves: 8 People
Shelf Life: Eat fresh, can be refrigerated for 2-3 days
Serving Suggestion: With green salad, spiced onions and green chutney


A bowl, a wooden spoon, spatula, flat griddle/ electric grill


  • 500 grams mince mutton
  • 1 cup chana dal
  • 1 teaspoon turmeric powder
  • 6 cloves of minced garlic
  • 2 inch of minced ginger
  • 3 green chillies finely chopped
  • 2 medium size onion finely chopped
  • 3 sprig coriander chopped leaves
  • 2 teaspoon of salt, adjust to taste
  • 1 tablespoon of oil
  • 50 ml of water


  • 4 Red chillies
  • 4 black peppers
  • 5 Cloves
  • 1 bay leaf
  • 1 star anise
  • 1/2 inch cinnamon stick
  • 4 green cardamom
  • 1 teaspoon shahi jeera/ cumin seeds
  • 1 black cardamom
  • 2 teaspoon coriander powder


  1. To begin making the Mutton Shammi Kebab recipe, wash and soak chana dal for minimum 1-2 hours, preferably overnight.
  2. In a pressure cooker, heat 1 teaspoon of oil and then add mince mutton, drained chana dal, turmeric powder, salt, ginger, garlic and whole spices. Add 50ml of water so the contents don’t stick to the bottom of the cooker. 
  3. It requires at least 3 whistles. Let it loose all its steam before opening the cooker.
  4. If the mixture is too watery, cook it with no lid to make it dry. Let it cool.
  5. Collect the cooled mutton and dal mix in a grinder jar and grind to make a fine dough. 
  6. Add finely chopped onion, chopped green chilies, chopped mint and coriander and mix nicely till everything incorporates well. 
  7. Heat a griddle/ grill and grease it with a teaspoon of oil. 
  8. Divide the dough into equal sized 8 balls, coat your hands with a thin layer of water while working with the mixture
  9. Shape into small discs by flattening the balls with the palm of the hand, keeping it 1/2 inch thick
  10. 10. Cook on medium till brown on both sides.


  • If the mixture is too soft, add some roasted gram flour to it to help shape the kebabs.
  • Turning the kebab over is skill and requires to be done gently else it may break the kebab.
  • Leftover kebabs, make yummy office rolls for the following day – use any flat bread for it.

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